Sticky Plum Sauce Tofu Slaw Bowl

Name: Sticky Plum Sauce Tofu Slaw Bowl with Crispy Shallots & Fried Egg
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: olive oil; 1 carrot; 1 bag baby spinach leaves; 1 packet firm tofu; 2 egg; 1 sachet sweet soy seasoning; ½ tbs plain flour; 1 packet plum sauce; 1 packet Plant-Based Fish Sauce; 1 bag shredded cabbage mix; 1 packet garlic aioli; drizzle vinegar (white wine or rice wine); 1 packet crispy shallots

with Crispy Shallots & Fried Egg

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Crunchy slaw is the perfect base for sticky plum tofu to lay upon. With a sprinkling of crispy shallots and a tasty fried egg, you'll be not only plating up, but you'll also be eating the rainbow!

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

•Veggie

•Climate Superstar

Allergens:

Soy

•Eggs

•Gluten

•Sesame

•Wheat

•Sulphites

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time20 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

carrot

1 bag

baby spinach leaves

1 packet

firm tofu

(Contains: Soy; May be present: Gluten, Peanuts, Sesame, Wheat.)

1 sachet

sweet soy seasoning

(Contains: Gluten, Sesame, Soy, Wheat;)

1 packet

plum sauce

(May be present: Eggs, Milk, Cashew, Walnut, Almond, Macadamia.)

1 packet

Plant-Based Fish Sauce

(Contains: Gluten, Soy, Sulphites, Wheat;)

1 bag

shredded cabbage mix

1 packet

garlic aioli

(Contains: Eggs;)

1 packet

crispy shallots

Not included in your delivery

olive oil

egg

(Contains: Eggs;)

½ tbs

plain flour

(Contains: Gluten, Wheat;)

drizzle

vinegar (white wine or rice wine)

Nutritional Values

Energy (kJ)2028 kJ

Fat26.4 g

of which saturates4.3 g

Carbohydrate45.6 g

of which sugars14 g

Protein22.2 g

Sodium1955 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Frying Pan

Cooking Steps

PDF

• Grate carrot. • Roughly chop baby spinach leaves. • Pat dry firm tofu with paper towel and cut into 1cm chunks.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When the oil is hot, crack the eggs into the pan. Cook until egg whites are firm and yolks are cooked to your liking, 4-5 minutes. Transfer to a plate and cover to keep warm.

• Meanwhile, in a medium bowl, combine tofu, sweet soy seasoning and the plain flour. • Return frying pan to medium-high heat with a drizzle of olive oil. • When the oil is hot, shake any excess flour off the tofu and cook, turning occasionally, until golden, 4-6 minutes. • Remove from heat, then add plum sauce, plant-based fish sauce and a splash of water, tossing to coat.

• In a large bowl, combine shredded cabbage mix, carrot, spinach, garlic aioli and a drizzle of the vinegar. • Divide slaw between bowls. Top with sticky plum tofu and fried egg. • Spoon over any remaining sauce and sprinkle over crispy shallots to garnish. Enjoy!